Mexican

  • Beet Jelly

    Posted in on the 6th June, 2014

    14 oz Can Harvard Beets 3 oz Pkg orange jello 1/2 c Water 1 tb Horseradish Heat beets gently and add jello mixed with the water. Add the horseradish. Chill for a few hours before serving. This is excellent served with turkey ham etc.

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  • Grandma Clark’s Cranberry Jelly

    Posted in on the 5th June, 2014

    Ingredients4cupcranberries, fresh or frozen 1cupwater 2cupsugar Directions: Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes until it jells. Bottle.

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  • Port Wine Jelly

    Posted in on the 1st June, 2014

    INGREDIENTS: 1 c Port wine 1 c Fresh grape juice, or fine -quality commercially Canned grape juice 3 1/2 c Sugar 3 oz Liquid pectin (1/2 bottle) Servings: makes 4 – 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used […]

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  • Crab-Apple Jelly

    Posted in on the 25th May, 2014

    3 lb Crab-apples Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

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  • Cranberry Jelly

    Posted in on the 22nd May, 2014

    2 c Cranberries 1 c Concentrated apple juice 1/4 c Lemon juice 3 oz Liquid pectin (regular) 5 tb Glycerine 1 tb Unfl.gelatin or 2 tb.freezer Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is […]

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  • Jelly Top Cookies

    Posted in on the 21st May, 2014

    1 c Sugar 1 c Molasses 1 c Lard 2 ea Egg yolks 1 tb Vinegar 1/2 ts Ginger 1/2 ts Cinnamon 1/4 ts Cloves 1 ts Baking soda 2 tb Water; hot 2 ea Egg whites Firm jelly; for centers Use 1 level t. soda dissolved in 2 T. hot water. Flour to make […]

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